In a mixing bowl, whisk together the all‑purpose flour, brown rice flour, tapioca starch, kosher salt, and ground cinnamon until well combined.
Add the room‑temperature milk and whisk until the mixture is smooth with no dry pockets.
Crack in the 4 eggs and whisk again until the batter is silky, lump‑free, and slightly frothy. Set aside while you heat the pan; this short rest helps the flour hydrate.
Heat the butter in the muffin pan
Place a small piece of butter (a bit less than ½ teaspoon) into each well of a standard 12‑cup muffin tin, dividing the 2 tablespoons evenly.
Put the muffin tin into the preheated oven for about 2 minutes, just until the butter is melted and sizzling. The hot, buttery cups help the batter puff and prevent sticking.
Bake the mini German pancakes
Carefully remove the hot muffin tin from the oven. Working quickly, pour about 3 tablespoons of batter into each muffin cup. The batter will sizzle as it hits the hot butter—that’s what you want.
Return the pan to the oven and bake for about 12 minutes, or until the mini pancakes are puffed high and deeply golden at the edges. Avoid opening the oven door early, as sudden temperature changes can reduce their rise.
Cool slightly and serve
Remove the muffin tin from the oven and let the pancakes cool for a minute or two; they will naturally deflate a bit, forming perfect little cups.
Gently loosen the edges with a thin spatula or knife and lift the pancakes out of the tin.
Serve warm with your favorite toppings such as powdered sugar, syrup, lemon juice, fresh berries, fruit compote, or whipped cream.
Continue to the next page to reveal more tips and tricks
